Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup cornmeal
3/4
cup packed brown sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1/4
cup butter or margarine, melted
2
tablespoons molasses
1
egg
1/2
cup currants or raisins
Preparation
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups.
In medium bowl, mix flour, cornmeal, brown sugar, baking powder, baking soda and salt; set aside. In large bowl, beat buttermilk, melted butter, molasses and egg. Stir in flour mixture just until flour is moistened. Stir in currants. Divide batter evenly among muffin cups.
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
